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Pico de Gallo

We have always wondered how pico de gallo got its name. Was there something in the fresh flavors or the way the ingredients were chopped that inspired someone to name the salsa "rooster's beak"? This recipe makes 3 cups.


Ingredients
4
medium tomatoes, diced
1 1/2
cups
diced canned tomatoes
1/2
cup
diced red onion
3
tablespoons
chopped scallions
1/2
cup
diced yellow bell pepper
1
tablespoon
seeded and diced jalapeño chile
1/4
cup
Chopped Cilantro
1 1/2
tablespoons
fresh lime juice
1
teaspoon
salt
1/4
teaspoon
freshly ground black pepper
1/2
teaspoon
dried oregano
1/4
teaspoon
garlic powder
Directions
Place all ingredients in a food processor and mix briefly—vegetables should remain chunky. Pour into a bowl, cover, and refrigerate. May be stored up to 1 week.

The base number of servings for this recipe is 12
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